Tomato and Egg Breakfast Skillet
A quick, savory skillet of eggs gently cooked in a fresh tomato and pepper sauce, finished with melted cheese.
24Min
2Servings
320Cal
EasyLevel
VegetarianGluten freeKid friendlyvegetariangluten-free
#breakfast#healthy#quick#one-pan
Equipment
frying pan
stove
Ingredients
Main
onion (diced)
1 piece
bell pepper (diced)
1 piece
tomato (chopped)
3 piece
egg
5 piece
salt
1 tsp
black pepper
0.5 tsp
sugar
1 pinch
cheddar cheese (grated)
50 g
olive oil
2 tbsp
Instructions
1
Fry the onion
Heat olive oil in a pan and fry the diced onion until translucent.
3 minMedium heattimer 3 min
Stir occasionally to prevent burning
2
Add the pepper
Add the diced bell pepper to the pan and continue frying.
3 minMedium heattimer 3 min
3
Add tomatoes and simmer
Stir in the chopped tomatoes and simmer over low heat to create a sauce.
13 minLow heattimer 13 min
Add a pinch of sugar if tomatoes taste very sour
4
Add eggs and cheese
Crack the eggs into the pan, season with salt and black pepper, then sprinkle with grated cheese and cook until the cheese melts.
5 minMedium heattimer 3 min
Do not stir after adding eggs so they set nicely
Original recipe
Storage
Fridge: 2 days
Reheat: Microwave for 1-2 minutes or skillet over medium heat
Best eaten fresh; reheat gently to avoid overcooking eggs
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